Melt coconut oil in a pan. Blend with raspberries, 1 banana, 1 tsp vanilla extract, 3 tbsp maple syrup, acai and superblast powder until a smooth consistency. Pour into a small pot. Whip 1 can of coconut cream and pour into the berry mixture, swirling through with a fork. Pop in the freezer for a minimum of 1 hour before doing the next layer.

Blend the last 2 frozen bananas with 1 can coconut cream, 3 tbsp maple syrup, 5 dates and cacao powder. Pour on top of the raspberry layer and then top with fresh raspberries or any berry you like. Return to the freezer for another couple hours or even overnight.